Garlic Steak and Mustard Roast Vegetables

Ingredients (serves 4)

• 550g baby chat potatoes, chopped
• olive oil cooking spray
• 1 tablespoon Maille wholegrain mustard
• 3 baby eggplant, trimmed, halved lengthways
• 1 red capsicum
• 2 zucchini, trimmed
• 1 red apple
• 1 red onion, cut into thin wedges
• 1/3 cup oregano leaves
• 1 garlic clove, crushed
• 1 tablespoon olive oil
• 4 (150g each) lean beef round steaks

Method

1. Preheat oven to 200°C. Place potatoes in a large baking dish. Spray with oil. Combine mustard and 1 tablespoon warm water in a jug. Pour over potatoes. Toss to coat. Roast for 10 minutes.
2. Cut eggplant, capsicum, zucchini and apple into 2cm pieces. Add all vegetables, apple and oregano to potatoes. Season with salt and pepper. Toss to combine.
3. Return to oven. Roast for 20 to 25 minutes or until vegetables are tender and golden.
4. Combine garlic and oil. Brush over both sides steaks. Preheat a lightly-greased barbecue grill or plate on medium-high heat. Cook steaks for 2 to 3 minutes each side for medium or until cooked to your liking. Serve with vegetables.